Wine science : principles and applications
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- Publication date
- 1993
- Topics
- Viticulture, Wine and wine making, Vin, Weinherstellung, Weinbau
- Publisher
- San Diego : Academic Press
- Collection
- internetarchivebooks; printdisabled
- Contributor
- Internet Archive
- Language
- English
- Item Size
- 1.3G
xiii, 475 pages : 29 cm
Includes bibliographical references (pages 462-465) and index
1. Introduction. Grapevine and Wine Origins. Commercial Importance of Grapes and Wine. Wine Classification. Wine Quality. Health Related Aspects of Wine Consumption -- 2. Grape Species and Varieties. The Genus Vitis. Geographic Origin and Distribution of Vitis and Vitis vinifera. Cultivar Origins. Grapevine Breeding. Grapevine Varieties -- 3. Grapevine Structure and Function. Vegetative Structure and Function. Reproductive Structure and Development -- 4. Vineyard Practice. Vine Cycle and Vineyard Activity. Management of Vine Growth. Vine Propagation and Grafting. Irrigation. Fertilization. Disease, Pest, and Weed Control. Harvesting -- 5. Site Selection and Climate. Soil Influences. Topographic Influences. Mesoclimatic and Macroclimatic Influences -- 6. Chemical Constituents of Grapes and Wine. Chemical Constituents. Chemical Nature of Varietal Aromas -- Appendix 6.1 Conversion Table for Various Hydrometer Scales Used to Measure Sugar Content of Must -- Appendix 6.2 Conversion Table for Various Measures of Ethanol Content at 20[degree]C -- Appendix 6.3 Interconversion of Acidity Units -- 7. Fermentation. Basic Procedures of Wine Production. Prefermentation Practices. Alcoholic Fermentation. Yeasts. Malolactic Fermentation -- Appendix 7.1 Partial Synonymy of Several Important Wine Yeasts -- Appendix 7.2 Physiological Races of Saccharomyces cerevisiae Previously Given Species Status -- 8. Postfermentation Treatments and Related Topics. Wine Adjustments. Stabilization and Clarification. Aging. Oak and Cooperage. Cork and Other Bottle Closures. Bottles and Other Containers. Wine Spoilage -- 9. Specific and Distinctive Wine Styles. Sweet Table Wines. Red Wine Styles. Sparkling Wines. Fortified Wines -- 10. Wine Laws, Authentication, and Geography. Appellation Control Laws. Detection of Wine Misrepresentation and Adulteration. World Wine Regions -- 11. Sensory Perception and Wine Assessment. Visual Sensations. Taste and Mouth-Feel. Odor. Wine Assessment and Sensory Analysis. Tasters. Wine Tasting Technique. Statistical and Descriptive Analysis of Tasting Results -- Appendix 11.1 Aroma and Bouquet Samples -- Appendix 11.2 Basic Off-Odor Samples -- Appendix 11.3 Taste and Mouth-Feel Samples -- Appendix 11.4 Training and Testing of Wine Tasters -- Appendix 11.5 Multipliers for Estimating Significance of Difference by Range: One-Way Classification, 5% Level -- Appendix 11.6 Minimum Numbers of Correct Judgments to Establish Significance at Various Probability Levels for the Triangle Test
Includes bibliographical references (pages 462-465) and index
1. Introduction. Grapevine and Wine Origins. Commercial Importance of Grapes and Wine. Wine Classification. Wine Quality. Health Related Aspects of Wine Consumption -- 2. Grape Species and Varieties. The Genus Vitis. Geographic Origin and Distribution of Vitis and Vitis vinifera. Cultivar Origins. Grapevine Breeding. Grapevine Varieties -- 3. Grapevine Structure and Function. Vegetative Structure and Function. Reproductive Structure and Development -- 4. Vineyard Practice. Vine Cycle and Vineyard Activity. Management of Vine Growth. Vine Propagation and Grafting. Irrigation. Fertilization. Disease, Pest, and Weed Control. Harvesting -- 5. Site Selection and Climate. Soil Influences. Topographic Influences. Mesoclimatic and Macroclimatic Influences -- 6. Chemical Constituents of Grapes and Wine. Chemical Constituents. Chemical Nature of Varietal Aromas -- Appendix 6.1 Conversion Table for Various Hydrometer Scales Used to Measure Sugar Content of Must -- Appendix 6.2 Conversion Table for Various Measures of Ethanol Content at 20[degree]C -- Appendix 6.3 Interconversion of Acidity Units -- 7. Fermentation. Basic Procedures of Wine Production. Prefermentation Practices. Alcoholic Fermentation. Yeasts. Malolactic Fermentation -- Appendix 7.1 Partial Synonymy of Several Important Wine Yeasts -- Appendix 7.2 Physiological Races of Saccharomyces cerevisiae Previously Given Species Status -- 8. Postfermentation Treatments and Related Topics. Wine Adjustments. Stabilization and Clarification. Aging. Oak and Cooperage. Cork and Other Bottle Closures. Bottles and Other Containers. Wine Spoilage -- 9. Specific and Distinctive Wine Styles. Sweet Table Wines. Red Wine Styles. Sparkling Wines. Fortified Wines -- 10. Wine Laws, Authentication, and Geography. Appellation Control Laws. Detection of Wine Misrepresentation and Adulteration. World Wine Regions -- 11. Sensory Perception and Wine Assessment. Visual Sensations. Taste and Mouth-Feel. Odor. Wine Assessment and Sensory Analysis. Tasters. Wine Tasting Technique. Statistical and Descriptive Analysis of Tasting Results -- Appendix 11.1 Aroma and Bouquet Samples -- Appendix 11.2 Basic Off-Odor Samples -- Appendix 11.3 Taste and Mouth-Feel Samples -- Appendix 11.4 Training and Testing of Wine Tasters -- Appendix 11.5 Multipliers for Estimating Significance of Difference by Range: One-Way Classification, 5% Level -- Appendix 11.6 Minimum Numbers of Correct Judgments to Establish Significance at Various Probability Levels for the Triangle Test
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- true
- Addeddate
- 2019-12-23 00:50:29
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urn:oclc:record:1151780583
urn:lcp:winescienceprinc0000jack:lcpdf:48a50485-e4a1-4789-947b-ef4ac89d4736
urn:lcp:winescienceprinc0000jack:epub:2cb5d43b-706b-4962-ba2d-906dd538a3e5
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0123790603
9780123790606
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- Pages
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- Ppi
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- associate-louiseviktoria-saligumba@archive.org
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